Smoky Bbq Beef Fajitas Skillet Recipes

Steps:

• Cook and stir meat in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add vegetables; cook 3 to 4 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
• Stir in barbecue sauce; cook on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Spoon down centers of tortillas, roll up.

Steps:

• Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside.
• Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside.
• Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
• Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes.
• Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes.
• Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas.

Steps:

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

Steps:

• In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, seasoning blend, chili powder and red pepper flakes. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender., Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. , Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately.

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.